CN114258974B - Oolong tea cashew nut and processing method thereof - Google Patents
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Abstract
The invention discloses oolong tea cashew nuts and a processing method thereof, and belongs to the field of nut processing. According to the processing method, the cooked cashew kernels and the dried oolong leaves participate in the rocking, frying and drying processes of the simplified oolong leaves, the cooked cashew kernels and the dried oolong leaves are separated to obtain the oolong cashew kernels, the characteristic that the cooked cashew kernels are high in fat content is fully utilized, the processing process of the simplified oolong leaves is participated in, the fat plays a certain role in fixing aroma components of the oolong, and the prepared oolong cashew kernels are natural in flavor under the combined action of the fat aroma of the cashew kernels, the aromatic linalool and the phytol aroma of the oolong, so that the requirements of consumers with different tastes can be met without adding any flavoring agent.
Description
Technical Field
The invention belongs to the technical field of nut processing, and particularly relates to oolong tea cashew kernels and a processing method thereof.
Background
The processing technology of the oolong tea mainly comprises withering, making green, stir-frying, shaping and drying, wherein the key technology mainly comprises the steps of stir-frying, shaping and drying, so that the quality of the oolong tea is determined. The green making (rocking) is a key process for primary making of the oolong tea, is closely related to the special quality of the oolong tea, and has the function of generating a series of biochemical reactions through mutual collision of leaves and slight oxidation of the tea, so that the special flavor of the oolong tea is formed. The baking process is an important procedure for starting from the beginning, and has the effects of destroying the activities of fresh leaf tissues and enzymes by adopting high-temperature measures, stopping the enzymatic action, fixing the special flavor of the oolong tea formed by the baking, and promoting the volatilization of substances showing green qi in the oolong tea to form a strong oolong tea fragrance. Common shaping processes of oolong tea include rolling, kneading in a bag, pan-frying and the like, and shaping mainly influences the appearance quality of the oolong tea. Drying is the last process of manufacturing the oolong tea, and the moisture is removed to facilitate the storage of the tea, and meanwhile, chemical changes are further generated on the basis of the previous processes, so that the color, the aroma, the taste and the shape peculiar to the oolong tea are formed.
Cashew nuts are kidney-shaped nuts, and according to researches, the cashew nuts have very rich nutrition, contain up to 47% of fat, 21.2% of protein and most of unsaturated fatty acid, wherein oleic acid accounts for 67.4% of total fatty acid, and linoleic acid accounts for 19.8% of total fatty acid, and are good fruits for diet therapy of patients with hyperlipidemia and coronary heart disease. The cashew nut processing in the prior art has the problems of single taste and unbalanced nutrition.
Through searching, the Chinese patent with the publication number of CN108294220A discloses a processing method of charcoal roasted cashew nuts, which comprises the following steps: heating clear water to 38-40deg.C, soaking and cleaning with cashew nuts for 1-2min; adding sugar, salt and wheat flour into the cashew nuts which are fished out after cleaning, and uniformly stirring, wherein the sum of the mass of the sugar, the salt and the wheat flour is 1:20+10% of sugar, salt and wheat flour in a mass ratio of 2:1:3, a step of; heating oil to 110-140deg.C, frying cashew nuts in oil for 5-7min, and stirring continuously; naturally cooling the fried cashew nuts to a temperature lower than 40 ℃; and finally sealing and packaging. The above-mentioned publication is aimed at providing a roasted cashew nut which is crisp and healthy in taste without adding a preservative. However, the cashew nuts are prepared by frying, and although the cashew nuts have crisp mouthfeel, the finished cashew nuts contain a large amount of fat, and are difficult to actively select for more and more weight-losing groups in the modern society.
Disclosure of Invention
1. Problems to be solved
Aiming at the problems of single taste and unbalanced nutrition in the conventional cashew nut processing and frying processing, the invention provides an oolong tea cashew nut and a processing method thereof. The processing technology of the oolong tea is simplified, the oolong tea is dried directly after being processed, and the cashew kernel raw material is added in the simplified processing process of the oolong tea, so that on one hand, the cashew kernels are baked synchronously, on the other hand, the tea fragrance of the cashew kernels is more natural and fresh, and the prepared cashew kernels are natural in flavor and rich in nutrition, so that more choices are provided for consumers.
2. Technical proposal
In order to solve the problems, the invention adopts the following technical scheme.
The method for processing the oolong tea cashew kernels comprises the steps of taking the cooked cashew kernels and the dried oolong tea leaves together in the processes of shaking, frying and drying of the oolong tea leaves, separating the cooked cashew kernels from the dried oolong tea leaves to obtain the oolong tea cashew kernels, fully utilizing the characteristic of higher fat content of the cooked cashew kernels, taking part in the simplified processing process of the oolong tea leaves, playing a certain role in fixing aroma components of the oolong tea, and preparing the oolong tea cashew kernels with natural flavor under the combined action of fat aroma of the cashew kernels, aromatic linalool and phytol aroma of the oolong tea, and can meet the demands of consumers with different tastes without adding any flavoring agent.
The further processing method is that the separated oolong tea leaves are crushed into powder and then are wrapped on the periphery of cashew kernels to form a layered structure, so that the fragrance of fat is protected, and meanwhile, the fragrance components of the oolong tea leaves and the cashew kernels are matched for a longer time.
The further processing method comprises the following specific steps:
s1, pretreatment: cooking cashew nuts and baking the cashew nuts to be semi-dry to obtain semi-dry cooked cashew nuts, and meanwhile, withering oolong tea leaves;
s2, shaking: placing the withered oolong tea leaves and the semi-dried cooked cashew kernels subjected to the step S1 into a rocking machine for rocking;
s3, parching: putting the oolong tea leaves and cashew kernels subjected to the step S2 into a pan-frying machine for pan-frying;
s4, drying: after the green frying, the oolong tea leaves and the cashew kernels are put into a dryer for drying;
s5, separating: separating oolong tea leaves and cashew kernels after the step S4;
s6, crushing: pulverizing the separated oolong tea leaves into powder;
s7, embedding: dissolving beta-cyclodextrin in water, adding oolong tea powder, and stirring uniformly to obtain embedding liquid;
s8, wrapping: uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding the mixture into a sugar coating machine, adding the cashew kernels separated in the S5 into the sugar coating machine, stirring, and wrapping the periphery of the cashew kernels and uniformly wrapping the liquid; the periphery of the cashew kernel forms a layered structure, and by adding starch components and sugar, the nutritional components are more balanced, and meanwhile, the layered structure is more stable, and the protection effect is more durable.
S9, drying: and (5) drying the cashew kernel coated with the feed liquid in a cashew kernel dryer to obtain a finished product.
In the further processing method, in the step S1, cashew kernels are put into boiling water to be boiled for 3-5min, taken out and baked for 2-4h at 70-75 ℃, the moisture content is controlled to be 40% -50%, the internal structure of the cashew kernels is destroyed by the boiling of the cashew kernels, and moisture migration channels are formed in the cashew kernels after the baking, so that the subsequent taste of the oolong tea is facilitated. The moisture content in the cashew kernels can be controlled within a proper range by baking after the cashew kernels are boiled, the environmental humidity in the green making process is properly increased, and the special flavor of the oolong tea is promoted to be formed.
In the further processing method, in the step S2, the withered tea leaves are placed into a rocking machine, the rocking temperature is controlled at 17-22 ℃, and the rocking times are 3-5 times; the boiled and baked cashew nuts are added in the green making process, the proportion of the cashew nuts to the tea leaves is 1:1-1:3, the cashew nuts and the tea leaves are added in the green making process, the cashew nuts and the tea leaves collide with each other to cause surface damage, moisture migrates from the cashew nuts to the environment, the environment humidity is increased, the distribution of the moisture among the leaves is regulated and controlled, and the special flavor of the oolong tea is promoted.
In the further processing method, in the step S3, the tea leaves after the green making are placed into a green-frying machine, and as cashew kernels are mixed, the green-frying temperature is different from the normal green-frying temperature and process of the oolong tea, the temperature is higher, the temperature of the green-frying machine is 270-275 ℃, the green-frying time is 10-20min, and the water loss rate of the tea leaves reaches 20-30% as the end point of the green-frying. When the pan-fired temperature is lower than 270 ℃, the moisture in the leaves is not volatilized enough, the oolong tea has green flavor, and the tea flavor can not be completely released; when the frying temperature is higher than 275 ℃, the moisture in the leaves volatilizes more, and the tea leaves have burnt flavor.
In the further processing method, in the step S4, the tea leaves and cashew kernels after the pan firing are transferred into a dryer, the temperature of the dryer is set to be 70-75 ℃, and the drying is continued for 1.5-2 hours.
In the further processing method, in the step S5, the two are separated by a specific gravity screening machine; and S6, preparing the dried oolong tea powder into superfine oolong tea powder by using an superfine grinding device.
In the step S7, the beta-cyclodextrin is dissolved in water, the superfine oolong tea powder is added, the proportion of the cyclodextrin to the oolong tea powder is 1:4-1:2, after uniform stirring, the temperature is kept for 1-1.5 hours at 50-60 ℃ to enable embedding to be fully carried out, and the oolong tea powder is embedded by using the cyclodextrin, so that on one hand, bitter taste caused by phenols and other substances in the oolong tea can be effectively covered, and on the other hand, nutrient substances such as polyphenol and the like in the tea can be effectively protected, and the storage stability of the oolong tea is improved; step S8, taking a proper amount of embedding liquid, uniformly mixing with white granulated sugar and maltose syrup, adding the mixture into a sugar coating machine, adding the cashew kernels separated in the step S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew kernels and uniformly wrapping with the liquid; in the step S9, the cashew kernels after being mixed are dried for 0.5-1h at the temperature of 70-75 ℃.
An oolong tea cashew kernel is prepared by any one of the above processing methods. The whole process of low-temperature baking is beneficial to slow diffusion and equilibrium of moisture from the inside to the outside of cashew kernels, forms a moisture migration channel in nuts, is beneficial to the flavor of tea in the subsequent working procedures of making green and mixing materials, and has less loss of nutrient substances of the cashew kernels and higher nutritive value under low-temperature baking. The oolong tea can promote metabolism, burn fat after being combined with cashew kernels, and improve the effect of absorbing dietary fat, and the oolong tea contains catechin polyphenol substances burning calories, and can promote weight loss and help to reduce hypertension by combining exercise and balanced diet.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
(1) The method can fully utilize the characteristic of higher fat content of the cooked cashew kernels, participate in the simplified processing process of the oolong tea, play a certain role in fixing aroma components of the oolong tea, and under the combined action of the fat aroma of the cashew kernels and the aromatic linalool and phytol aroma of the oolong tea, the prepared oolong tea cashew kernels are natural in flavor, form a composite taste which is suitable for people of all ages, and can meet the requirements of consumers with different tastes without adding any flavoring agent;
(2) According to the invention, the oolong tea cashew kernels with the layered structure are prepared, and the outer layer structure plays a role in protecting the fat aroma of the cashew kernels, so that the aroma components of the oolong tea cashew kernels are matched for a longer time; the periphery of the cashew kernel forms a layered structure, and the cashew kernel is prepared by adding starch components and sugar, so that the layered structure is more stable and the protection effect is more durable while the nutrition components are more balanced;
(3) According to the preparation process, the internal structure of the cashew kernels damaged in the cashew kernel cooking process is fully utilized, moisture migration is diffused from inside to outside after baking, and a moisture migration channel is formed in the cashew kernels, so that the subsequent taste of oolong tea is facilitated; meanwhile, the moisture in cashew kernels can be increased by migration, the environmental humidity in the process of making green is 40% -50%, and the formation of the special flavor of oolong tea is greatly promoted;
(4) According to the invention, the cashew kernels are added in the green making process, the cashew kernels and tea are mutually collided to cause surface damage, moisture migrates from the cashew kernels to the environment, the environment humidity is increased, the distribution of the moisture among the leaves is favorably regulated and controlled, the special flavor formation of the oolong tea is promoted, a certain effect of uniformly crushing the tea is also achieved, and the cashew kernels participate in the aroma formation process of the oolong tea, so that the obtained cashew kernel tea is natural in aroma and deep in taste.
Detailed Description
The invention is further described below in connection with specific embodiments.
Example 1
The oolong tea cashew kernels and the processing method thereof of the embodiment specifically comprise the following steps: taking cooked cashew kernels and withered oolong tea leaves to participate in the processes of rocking, frying and drying the oolong tea leaves, separating the cashew kernels and the oolong tea leaves to obtain the oolong tea cashew kernels, and sampling 1.
According to the oolong tea cashew nuts, the characteristic that the cooked cashew nuts are high in fat content is fully utilized, the processing process of the oolong tea leaves is simplified, a certain fixing effect is achieved on aroma components of the oolong tea, and under the combined effect of the fat aroma of the cashew nuts and the aromatic linalool and phytol aroma of the oolong tea, the prepared oolong tea cashew nuts are natural in flavor, and can meet the requirements of consumers with different tastes without adding any flavoring agent. The separated oolong tea leaves can be crushed into powder and then wrapped on the periphery of cashew kernels to form a layered structure, so that the fragrance components of the oolong tea leaves are more durable in collocation while the fragrance of fat is protected; in addition, the oolong tea fragrance can promote metabolism, after being combined with cashew kernels, the effects of burning fat and improving dietary fat absorption are achieved, and the oolong tea fragrance contains catechin polyphenol substances burning calories, and can well promote weight loss and help to reduce hypertension by combining exercise and balanced diet.
Example 2
The basic steps of the oolong tea cashew kernel and the processing method of the oolong tea cashew kernel are the same as those of the embodiment 1, and the specific steps are as follows:
s1, pretreatment: the cashew kernels are put into boiling water to be boiled for 3-5min, taken out and baked for 2-4h at 70-75 ℃, the moisture content is controlled to be 40% -50%, the internal structure of the cashew kernels is destroyed by the boiling of the cashew kernels, moisture migration is diffused from inside to outside after the baking, and a moisture migration channel is formed in the cashew kernels, so that the taste of the subsequent oolong tea is good, and meanwhile, the oolong tea leaves are withered;
s2, shaking: placing the withered tea leaves into a green shaking machine, wherein the green making temperature is controlled at 17-22 ℃ and the green making times are 3-5; the boiled and baked cashew nuts are added in the green making process, the proportion of the cashew nuts to the tea leaves is 1:1-1:3, the cashew nuts and the tea leaves are added in the green making process, the cashew nuts and the tea leaves collide with each other to cause surface damage, moisture migrates from the cashew nuts to the environment, the environment humidity is increased, the distribution of the moisture among the leaves is regulated and controlled, and the special flavor of the oolong tea is promoted;
s3, parching: the green tea leaves are put into a green-frying machine, and as cashew kernels are mixed, the green-frying temperature is different from the normal green-frying temperature and process of the oolong tea, the temperature is higher, the temperature of the green-frying machine is 270-275 ℃, the green-frying time is 10-20min, and the water loss rate of the tea leaves reaches 20-30% as the end point of the green-frying. When the pan-fired temperature is lower than 270 ℃, the moisture in the leaves is not volatilized enough, the oolong tea has green flavor, and the tea flavor can not be completely released; when the frying temperature is higher than 275 ℃, the moisture in the leaves volatilizes more, and the tea leaves have burnt flavor;
s4, drying: transferring the roasted tea leaves and cashew kernels into a dryer, setting the temperature of the dryer to be 70-75 ℃, and continuously drying for 1.5-2h;
s5, separating: separating the oolong tea leaves and cashew kernels subjected to the step S4 by a specific gravity screening machine;
s6, crushing: the separated oolong tea leaves are used for preparing the dried oolong tea powder into superfine oolong tea powder by using a superfine grinding device;
s7, embedding: dissolving beta-cyclodextrin in water, adding ultramicro oolong tea powder, wherein the ratio of cyclodextrin to oolong tea powder is 1:4-1:2, uniformly stirring, and then preserving heat for 1-1.5 hours at 50-60 ℃ to enable embedding to be fully carried out, wherein the oolong tea powder is embedded by using cyclodextrin, so that on one hand, bitter taste caused by phenols and other substances in oolong tea can be effectively covered, on the other hand, nutrient substances such as polyphenol and the like in tea can be effectively protected, and the storage stability of the oolong tea is improved;
s8, wrapping: mixing appropriate amount of embedding liquid with white granulated sugar and maltose syrup, adding into a sugar coating machine, adding the cashew kernels separated in S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew kernels and uniformly coating with the liquid; the layering structure is formed on the periphery of the cashew kernel, and by adding the starch component and sugar, the nutrition component is more balanced, the layering structure is more stable, the protection effect on the strong linalool and phytol aroma of the oolong is more durable, and the combination of the aroma of the cashew kernel unsaturated fat, the linalool and phytol aroma of the oolong is more sufficient after the duration of time.
S9, drying: and (5) drying the cashew kernels mixed with the materials at 70-75 ℃ for 0.5-1h to obtain a finished product, and sampling 2.
The values of the parameter ranges in the processing method of the oolong tea cashew nuts are all averaged.
Example 3
The basic steps of the oolong tea cashew kernel and the processing method of the oolong tea cashew kernel are the same as those of the embodiment 2, and the specific steps are as follows:
(1) Boiling cashew kernels: boiling cashew kernels in boiling water for 3min, taking out and baking at 75 ℃ for 3h;
(2) Oolong tea green making (rocking): and (3) placing the withered tea leaves into a green shaking machine, wherein the green making temperature is controlled at 20 ℃, and the green making times are 3. Adding boiled and baked cashew kernels in the green making process, wherein the ratio of the cashew kernels to the tea leaves is 1:2.
(3) Parching oolong tea: and (3) placing the withered and green-made tea leaves into a green-frying machine, setting the temperature of the green-frying machine to 275 ℃, and frying for 15min, wherein the water loss rate of the tea leaves reaches 30% as a frying end point.
(4) Drying oolong tea: transferring the roasted tea leaves and cashew kernels into a dryer, setting the temperature of the dryer to 75 ℃, continuously drying for 1.5 hours, separating the oolong tea leaves and the cashew kernels after drying, and screening by a specific gravity screening machine during separation;
(5) Preparing oolong tea powder: the dried and separated oolong tea powder is prepared into superfine oolong tea powder by using superfine grinding technology, wherein the fineness is 100-200 meshes.
(6) Embedding oolong tea powder: dissolving appropriate amount of beta-cyclodextrin in water, adding ultramicro oolong tea powder, mixing cyclodextrin and oolong tea powder at a ratio of 1:3, stirring, and maintaining at 50deg.C for 1.5 hr to allow oolong tea to be fully embedded.
(7) Mixing cashew nuts: mixing appropriate amount of embedded oolong tea and cyclodextrin mixed liquid, mixing with white sugar and maltose syrup, adding into sugar coating machine, stirring with cashew kernel dried and separated in step (4) for 3min, and wrapping cashew kernel with uniform material liquid.
(8) Drying cashew kernels: and drying the cashew kernels after mixing at 75 ℃ for 1h to obtain the oolong tea cashew kernels, and sampling 3.
Example 4
The basic steps of the oolong tea cashew kernels and the processing method thereof of the embodiment are the same as those of embodiment 3, except that:
(7) Mixing cashew nuts: mixing the appropriate amount of the mixed liquid of the embedded oolong tea and cyclodextrin, uniformly mixing with white granulated sugar, maltose syrup, citric acid, malic acid and nectarine juice, adding into a sugar coating machine, and stirring with the dried cashew kernels in the step 4 for 3min to uniformly wrap the cashew kernels with the feed liquid.
(8) Drying cashew kernels: and (3) drying the nut kernels after the mixing at 75 ℃ for 1h to obtain nectarine and oolong cashew kernels, and sampling 4.
Similarly, if the milk tea oolong cashew kernels are prepared, the nectarine juice is replaced by milk tea, and other tastes are the same.
Comparative example 1
The cashew kernels of this comparative example were prepared by conventional cooking and then oven drying, and sample 5 was taken.
10 volunteers were selected and were allowed to taste samples 1 to 5 in each of the examples and comparative examples, respectively, and scored; samples 1-5 of the volunteers eucalyptus were rinsed with clear water after each sample was tasted to ensure accuracy of the edible mouthfeel evaluation for each sample, and the scoring results are shown in Table 1. Table 1:
| sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | |
| Subject 1 | 75 | 87 | 89 | 92 | 65 |
| Subject 2 | 75 | 85 | 90 | 85 | 60 |
| Subject 3 | 78 | 91 | 95 | 90 | 72 |
| Subject 4 | 75 | 80 | 85 | 80 | 50 |
| Subject 5 | 70 | 95 | 95 | 90 | 60 |
| Subject 6 | 70 | 85 | 85 | 85 | 60 |
| Subject 7 | 70 | 90 | 95 | 95 | 70 |
| Subject 8 | 75 | 88 | 88 | 88 | 65 |
| Subject 9 | 74 | 80 | 86 | 88 | 55 |
| Subject 10 | 70 | 95 | 95 | 95 | 50 |
| Average of | 75.2 | 87.6 | 90.3 | 88.8 | 60.7 |
Through the comparison and communication with the test eater, compared with the samples 5 of the comparison, samples 1 to 4, the prepared oolong tea cashew nuts have natural flavor and form a composite taste which is suitable for both the old and the young under the composite effect of the fat fragrance of the cashew nuts and the strong linalool and phytol fragrance of the oolong tea. In addition, the samples 2, 3 and 4 have a protective effect on the fat aroma of cashew kernels due to the outer layer structure, and meanwhile, the aroma components of the cashew kernels are matched and compounded for a longer time.
The examples of the present invention are merely for describing the preferred embodiments of the present invention, and are not intended to limit the spirit and scope of the present invention, and those skilled in the art should make various changes and modifications to the technical solution of the present invention without departing from the spirit of the present invention.
Claims (5)
1. A processing method of oolong tea cashew nuts is characterized in that cooked cashew nuts and withered oolong tea leaves are involved in the processes of rocking, frying and drying of the oolong tea leaves together, and then the two are separated to prepare the oolong tea cashew nuts; pulverizing the separated oolong tea leaves into powder, and wrapping the powder on the periphery of cashew kernels to form a layered structure;
the method comprises the following specific steps:
s1, pretreatment: cooking cashew nuts and baking the cashew nuts to be semi-dry to obtain semi-dry cooked cashew nuts, and meanwhile, withering oolong tea leaves;
s2, shaking: placing the withered oolong tea leaves and the semi-dried cooked cashew kernels subjected to the step S1 into a rocking machine for rocking;
s3, parching: putting the oolong tea leaves and cashew kernels subjected to the step S2 into a pan-frying machine for pan-frying;
s4, drying: after the green frying, the oolong tea leaves and the cashew kernels are put into a dryer for drying;
s5, separating: separating oolong tea leaves and cashew kernels after the step S4;
s6, crushing: pulverizing the separated oolong tea leaves into powder;
s7, embedding: dissolving beta-cyclodextrin in water, adding oolong tea powder, and stirring uniformly to obtain embedding liquid;
s8, wrapping: uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding the mixture into a sugar coating machine, adding the cashew kernels separated in the S5 into the sugar coating machine, stirring, and wrapping the periphery of the cashew kernels and uniformly wrapping the liquid;
s9, drying: drying the cashew kernel coated with the feed liquid in a cashew kernel dryer to obtain a finished product;
s1, putting cashew kernels into boiling water, boiling for 3-5min, taking out, baking for 2-4h at 70-75 ℃, and controlling the water content to be 40% -50%;
s2, placing the withered tea leaves into a green shaking machine, wherein the green making temperature is controlled at 17-22 ℃ and the green making times are 3-5; adding boiled and baked cashew kernels in the green making process, wherein the proportion of the cashew kernels to the tea leaves is 1:1-1:3;
in the step S7, dissolving beta-cyclodextrin in water, adding ultramicro oolong tea powder, wherein the ratio of cyclodextrin to oolong tea powder is 1:4-1:2, uniformly stirring, and then preserving heat for 1-1.5h at 50-60 ℃ to enable embedding to be fully carried out; step S8, uniformly mixing the embedding liquid with white granulated sugar and maltose syrup, adding the mixture into a sugar coating machine, adding the cashew kernels separated in the step S5 into the sugar coating machine, stirring for 3-5min, and wrapping the periphery of the cashew kernels and uniformly coating the liquid; in the step S9, the cashew nuts coated with the feed liquid are dried for 0.5-1h at the temperature of 70-75 ℃.
2. The method for processing oolong tea cashew nuts according to claim 1, wherein in step S3, the green-made tea leaves are placed in a green-frying machine, the temperature of the green-frying machine is set to 270-275 ℃, the frying time is 10-20min, and the water loss rate of the tea leaves reaches 20-30% as the frying end point.
3. The method for processing oolong tea cashew nuts according to claim 2, wherein in step S4, the roasted tea leaves and cashew nuts are transferred to a dryer, the temperature of the dryer is set to 70-75 ℃, and the drying is continued for 1.5-2 hours.
4. The method for processing oolong tea cashew nuts as in claim 2, wherein in step S5, both are separated by a specific gravity screening machine; and S6, preparing the dried oolong tea powder into superfine oolong tea powder by using an superfine grinding device.
5. An oolong tea cashew nut kernel prepared by the processing method of any one of claims 1 to 4.
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